Sunday, January 31, 2016

DrumStick Saambar.

Drumstick/Nugge Kai is one of the favourite vegetable of many people. The drumstick sambar is very tasty, aromatic and healthy.
Drumstick is known in different names. Nugge Kai in Kannada, Muringakai-Tamil and Munnakaya/Muluku Kada/ Munaga in Telugu. Sahijjan/Shinga/Segva in Hindi and Saragvani/Saragavo in Gujarathi. Moska Saang - Konkani, Shevaga/Sheng/Sheerenga in Marathi, Sajana Chhun in Oriya and Savonjna in Punjabi.
Lets see some benefits of having Drumstik in our diet.
Drumstick is rich in B-complex vitamins, vitamin B6, Vitamin B-1 , B2, B3., Vitamin A and Vitamin C. They are good source of Calcium, iron, copper, manganese, zinc and magnesium. Drumstick leaves are good source of calcium. Calcium is required for bone strengthening. It is good for nursing mothers and people who suffer from malnutrition. Drumstick contain good amount of anti oxidants and helps in curing eye problems. It also helps in preventing liver damage and antioxidants sources help in prevent the damage against free radicals. It also helps in regulating thyroid functions. Drumstick is a natural antiseptic herb.
It is a simple and tasty sambar and it goes well with idli, dosa, rotti, chapati and almost all main dishes.

Ingredients :

To Cook :
Drumsticks/Nuggekai : 4 to 5
Toor dal : 1/2 Cup
Radish/ Mooli /Moolangi : 2
To Grind :
Coconut : 2 to 3 Tablespoons
Sambar Powder : 1 Tablespoon (Full)
Tamarind : a small marble size
To Add :
Salt : as required
Ground Masala
Coriander Leaves :  1 Tablespoon
Turmeric powder : a pinch
Seasoning :
Oil 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh : a pinch
Curry Leaves : 5 to 6


Method :

1. Wash and remove the outer layer of the hard drum sticks. Cut it into small pieces.
2. Wash and cook dal with required water. (pressure cook for 8 to 10 minutes).
3. Wash and remove the outer layer of moolangi/radish and cut it into pieces.
4. Now cook drum stick pieces and radish pieces till they turn soft.
5. Grate coconut and grind it with tamarind and sambar powder.

6. Now keep a pan on the fire. Put cooked drum stick pieces, cooked dal.
7. Add salt and turmeric powder. Mix it well. Let it cook for 2 minutes.
8. Add ground coconut mixture. Mix it well and cook for 2 to 3 minutes.
9. Shift the curry to a serving dish. Add mustard seasoning and coriander leaves.

10. Serve with the main dish you have prepared.

Note :

You can use moong dal instead of toor dal. Cook drumstick till they turn soft. (do not over cook).
Adding onions and garlic is optional. Adding any brand sambar powder is optional. I have used home made sambar powder.
For Sambar Powder : Dry roast, methi seeds 1/4 teaspoon, 1 to 1 1/2 tablespoons of coriander seeds, 1/2 teaspoon of urid dal, 5 to 6 red chilly ( I have used byadagi chilly) and 1/4 Teaspoon of jeera. Ingh and curry leaves. Dry roast all these ingredients one by one and dry grind it till powder.
Sambar Powder is ready to use. (1 Time use).
Time : 30 minutes
Serves : 4.

Thursday, January 28, 2016

Tonde Kai Palya (Ivy Gourd Dry Curry)

Tonde Kai Palya/Ivy Gourd Dry curry is a side dish. Palya (Dry curry) and Tonde kai means Ivy gourd,
Ivy Gourd is known in different names like, baby watermelon, little gourd, tindora, Tonde Kayi (Kannada) Kovakka (Tamil), Dondakaya(Telugu), Tendli or Tondli (Marati), Kunduri (Oriya)  and kundri/Kovai or Kovakkai in Malayalam.
In Dakshina Kannada or South Karnataka (Udupi, Mangalore etc ), we do prepare this Tondekai Palya on a Yugadi Festival Day. (Soura Yugadi). Fresh cashews are added to this curry. One mor dish Kadale - Tonde kai gasi  (Ivy Gourd - Channa thick curry) is also very famous in South Canara. (South Part of Karnataka).


We can have this curry with so many main dishes like, Plain or masala rice, chapati, poori, rotti , naan, roti and even dosas. In Maharastra, Rice Palav prepared using this vegetable is very famous.
Lets see some benefits of eating Ivy gourd in our diet.
Ivy gourd helps to control diabetes. It contain Vitamin A (beta carotene). Ivy gourd has an excellent source of protein and fiber. It helps to treat people who supper from bowel movements. Ivy gourd has good source of vitamins which is essential for human body. It is a rich source of Vitamin C, Vitamin B 1 and B 2 and Vitamin A. It has some amount of anti oxidant properties.
Tonde Kai Palya has no onions or garlic in it. We can prepare them on any day. Be it a festival or fasting or a normal day or party time.This Palya goes well with all items. It is a simple and easy curry that anyone can prepare it very quickly.
Lets see the recipe Now :

Things Needed :

Tonde Kai/ Ivy gourd : 1/4 Kg
Red chilly : 2 to 3
Turmeric Powder : a pinch
Coconut : 2 Tablespoons
Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoons
Urid dal : 1/2 Teaspoon
Curry Leaves : 5 to 6
Salt : As required
Ondelaga Leaves  ( Gotu Kola leaves) : 1 Handful

Method :

1. Wash and cut tonde kai in to pieces, (according to your wish). Put it in a bowl of water.
2. Wash and cut ondelaga /Gotu Kola leaves into thin and keep it aside.
3. Grate coconut and keep it aside. Cut red chilly in to pieces and keep it aside.
4. Keep a pan on the fire and heat. Put oil, mustard seeds and urid dal. Add red chilly pieces
5. Let mustard seeds splutter. Add curry leaves.

6.  Remove all the tondekai pieces from water and add it to the seasoning.
7. Mix it well and fry for 2 minutes. Add water (1/2 cup) and cook till they turn soft.
8. Let all the moisture disappear. Add turmeric powder and salt. Mix it well and cook on low flame.
9. Now add grated coconut the dry curry. Add cut Ondelaga leaves and mix it well.
10. Shift the cooked Tonde Kai dry curry to a serving bowl. Palya is ready to serve.

Note :

Cut ondelaga leaves into thin. Using ondelaga (one leaf in each branch ) is optional. You can use coriander leaves. Eating ondelaga leaves helps in circulating and purifying blood in our body. You can also cook tonde kai first and then season it. Cook till the vegetable is soft. Adding onions and
garlic is optional.
Time : 20 Minutes.
Serves : 3 to 4 

Wednesday, January 27, 2016

Little Millet & Whole Moong Dosa

Little Millet & Whole Moong Dosa is a breakfast dish. It is one of the healthy dosa I can say.
These days people seems to be more health conscious and they prefer to eat healthy food. They have become very careful and know what to eat.

Awareness of health in some part but many fall pray to the fast food trend, The younger generation  is turning towards fast food, street food and spicy food. More and more children are already suffering from so many disease because of this bad eating habits. It should be stopped or reduced to minimum and turn their habits to be healthy and to be fit. Parents are to be more careful in choosing the good food for their kids and develop healthy attitude for eating habits.
Let us know more about the little millet, 
Little millet is called in different languages. Little millet is called as Saame in Kannda, Saamai in Tamil. Kutkiv - Hindi, Sama - Telugu. Chama in Malayalam.
Little millets are wonderful millet and it can suit everyone's diet and all age group. It helps to prevent constipation, It also helps to resolve all the problems related to stomach. It helps women with irregular problems and improves the semen counts of men. It is high fiber content and helps to reduce the fat depositions in the body. It contain good amount of antioxidant properties and good for diabetes.
I have tried Little Millet Dosa in two ways. One type is prepared dosa just after grinding the ingredients and the other one is after the dough is fermented. Try both of them You will surely like it I am sure.
Lets see the recipe Now :

Things Needed :

Little Millet/ Saame : 2 Cups
Whole Moong : 1 Cup
Flattened Rice / Avalakki : 2 Handful
Methi seeds : 1 Teaspoon
Red chilly : 2
Dry ginger powder : 1 Teaspoon
Pepper Pods; 6 to 8
Jeera /Cumin Seeds : 1 Teaspoon
Curry Leaves : 1 Handful
Salt : as required
Oil/Ghee : 2 to 3 Tablespoons.

Method : 

1. Wash and soak whole moong, little millets and flattened rice + methi seeds separately for 2 to 3 hours.
2. Grind them separately one by one. Add red chilly, jeera, ginger powder, pepper pods to whole mooong while grinding.

3. Put them in a big bowl. Add salt.
4. Allow the dough to ferment. (over night or 6 to 8 hours).
5. Keep a pan on the fire and heat. Sprinkle oil on the tava and clean it with a kitchen tissue.
6. Take a ladle full of dough and put it on the hot tava. Spread it in circle shape. (Reduce the heat to minimum, while spreading the dough).
7. Sprinkle 1/2 teaspoon of oil on the top and cook for 1 minute. (Cover with a lid).
8.No need to turn the other side to cook.
9. Whole moong and little millet dosa is ready to serve.
10 Serve with any side dish you have prepared.


Dosas prepared just after grinding the ingredients. 

Notes :

Grind it to idli dough consistency. Adding any extra spice is optional. (You can add green chilly, ingh also). Adding ghee while preparing dosa is also optional. Fermenting the dough is also optional. But dosa will not be so thin and crispy. Remember to Eat or Serve Hot dosas. No urid dal is added here.
Adding spices like peppers, jeera and dry ginger powder is to give a spicy taste. (Optional).  You can use rava (medium size or pearl millet or rice instead of little millet and try this whole moong dosa). No urid dal is used in this moong - little millet dosa.
Time : Total time : 8 hours 20 minutes. ( Soaking time - 2 hours, fermenting time - 6 hours and dosa preparation time : 20 minutes).
Serves :  4 to 5

Monday, January 25, 2016

Goose berry - Lemon Rice

Goose berry Lemon rice is a simple Rice dish. Not much of ingredients is needed. Indian goose berry is available around the year now a days. But it is better to buy during its season. It will be more fresh and juicy.

All you need is cooked rice, lemon, goose berry and some spices. If cooked rice is ready it is very easy to prepare. We can have Goose berry and lemon Rice for breakfast, lunch or dinner. ( rice dish is prepared for breakfast in most of the houses in Karnataka). It is good for parties, festivals and one pot meal or kitty party. We can have it for brunch (breakfast + lunch ) for a lazy Sunday. Perfect for festival celebration.
Lets see some benefits of using Lemon in our diet.
Lemon has strong antibacterial, antiviral and immune boosting powers. It is good for weight loss and juice is a digestive aid and liver cleanser. They contain good medicinal value and used in treating throat infections, indigestion, constipation, dental problem, internal bleeding, obesity, respiratory disorders, cholera and high blood pressure. Lemons are used in hair and skin care. It is also considered as blood purifier. Lemon juice is useful for treating kidney stones, reducing strokes and as refreshing drink. Lemon drink helps to relax  and keeps you cool.
Lemon contain  Vitamin C, Vitamin B6, Vitamin A, E, copper, calcium, iron, magnesium, potassium, zinc, phosphorus and protein. They also contain antioxidants and helps to prevent diabetes.
Now lets see the recipe; 

Things Needed :

To Cook
Raw Rice : 2 Cups
To Add
Lemon : 1
Goose berry : 2
Coconut : 1/2 Cup
Turmeric Powder : 1/4 Teaspoon
Salt : Required
For seasoning 
Oil : 2 Tablespoon
Ghee : 1 Tablespoon
Green Chilly : 2
Curry leaves : 6 to 8 or more
Coriander leaves : 2 to 3 Table spoons
Mustard seeds : 1 Teapoon
Urid dal :  1 Teaspoon
Cashew Nuts : 2 Tablespoons


Method :

1. Wash and cook rice in a pressure cooker and keep it aside.
2. Wash and cut green chilly, curry leaves, coriander leaves and keep it aside.
3. Grate coconut and goose berry and keep it aside. Extract lemon juice and keep it aside.
4. Keep a pan on the fire and heat. Add oil.
5. Add mustard seeds, urid dal. Let it splutter.
6. Add cut green chilly and curry leaves. Add cooked rice. Reduce the flame to low.
7. Add turmeric powder and salt. Mix it well.

8. Add 1/2 of grated gooseberry, lemon extract and mix it again slowly.

9. Add coconut and shift the lemon rice to a serving dish.
10. Keep a small pan on the fire and put ghee.
11.Add cashew nuts and fry till they turn golden brown.
12. Add this fried cashews and ghee to the rice mixture.
13 Top up with remaining gose berry gratings.
14.  Goose berry Lemon rice is ready to serve. Serve with a cup of curd

Note : 

Do not over cook rice.  Use little less water ( 1 cup - 2 1/2 cup of water). Use of more oil and ghee is optional. Use of more chilly is also optional. Adding coconut is also optional. Use of onions and garlic is also optional.
Time : 30 minutes. Including cooking rice. 
Serves : 4 

Saturday, January 23, 2016

Rava-Snake Gourd Pulp Rotti

Rava Snake Gourd Pulp Rotti is a breakfast dish. Rava rotti is an easy dish and we can eat them as snack or for dinner also. I just wanted to add the snake gourd pulp this time to see how the rotti turns out. It has become superb.


I normally do not waste any vegetable's peel or pulp. But remember that it is washed nicely and away from chemical spray. I like snake gourd and prepare many side dishes like dry curry, kootu curry, sihi (a type of sweet curry which is prepared using snake gourd) etc. So the pulp too can be made use of . We can prepare chutney, gojju, majjige curry etc. Check while buying snake gourd it is not turned hard (over grown). It should be soft and fresh. Here I have used cooked pulp. Added the cooked pulp to rava dough and prepared rotti. It was very nice and tasty. One should know that the pulp also can be used for some thing or the other.
Please note : Do not add ripen Snake gourd pulp to the rotti.   Do not add if the seeds are hard. The only soft and tender (seeds that are yet to grow) pulp should be used in cooking. (Edible).
Lets see some benefits of eating Snake gourd.(Padavalakai in Kannada language).
Snake gourd/padavalakai helps to improve the strength of the immune system. It also helps detoxify the body and reduces fever, improve the digestive process of the body. It is good for diabetes. It also helps to loss extra weight.
Onions are not used in Rava -Snake Gourd Pulp Rotti and it can be prepared on any special days or fasting days.

Things Needed :

Rava/Semolina (medium size) : 2 Cups.
Snake Gourd Pulp : 1 Cup (Cooked or raw)
Coconut : 1/2 Cup
Green chilly : 1
Coriander Leaves : 2 to 3 Tablespoons
Curry Leaves : 1 Handful
Curd : 1/2 Cup
Ginger : Small Piece (1 teaspoon-grated)
Salt : Required
Water : Required
Oil :  3 to 4 Tablespoons

Method :

1. Wash and cut curry leaves, coriander leaves and green chilly.
2. Wash and remove the outer layer of ginger, wash again, grate and keep it aside.
3. Grate coconut and keep it aside.
4. Now take a big bowl. Add rava, curd, grated coconut, ginger, cut coriander and curry leaves.
5. Add salt and snake gourd pulp. Add required water and mix all the ingredients and keep it for at least 10 minutes.
6. Now keep a dosa pan (tava) on the fire and heat. Sprinkle oil on the tava.
7. Take a handful of dough and spread it on the tava in a circle shape. (With the help of fingers).
8. Sprinkle oil on the top, cover the rotti and cook for 1 minute on medium flame.
9. Turn the other side and cook ( 30 seconds).


10 Now the rotti is ready to serve. Serve with the side dish you have prepared.

11. Repeat the same with remaining dough.
12. Serve Hot rotti with a spoon of ghee or butter on the top. Hot rotti taste better.

Note : 

You can use bottle gourd pulp, ash gourd pulp, pumpkin pulp also. Cooking the pulp helps to soften the dough and rotti comes out well. (or you need to grind them if using raw). Rava rotti dough consistency should be thicker than idly dough. It helps to spread the dough on the tava easily.
Adding onions are optional. The thickness of the rotti is optional.(thick/thin). You can use butter milk instead of curd.
Time : 30 minutes
Serves :  3 to 4 

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